mrkristofo
Well-Known Member
Hey guys, how does this look to you? Basically I took my Lupomania recipe, converted it to AG, added 1oz of Wilammettes for 10min. I really, really liked the hop profile from the Lupomania. I decided to add the late-addition wilammetes to round-out the flavor hop profile.
[size=+2]Hop Salad[/size]
[size=+1]14-C Imperial IPA[/size]
Size: 5.06 gal
Efficiency: 65%
Attenuation: 79.7%
Calories: 275.34 per 12.0 fl oz
Original Gravity: 1.083 (1.075 - 1.090)
|================#===============|
Terminal Gravity: 1.017 (1.012 - 1.020)
|=================#==============|
Color: 10.6 (8.0 - 15.0)
|==============#=================|
Alcohol: 8.71% (7.5% - 10.0%)
|===============#================|
Bitterness: 136.99 (60.0 - 100.0)
|================================|
[size=+1]Ingredients:[/size]
10.75 lbs 2-Row Brewers Malt
1.00 lbs 2-Row Carapils® Malt
1.00 lbs Caramel Malt 20L
3 lbs Dry Extra Light
1 oz Summit (18.1%) - added during boil, boiled 60 min
.5 oz Nugget (13.6%) - added during boil, boiled 45 min
1.5 oz Cascade (6%) - added during boil, boiled 30 min
1.5 oz Cascade (6%) - added during boil, boiled 15 min
1 oz Willamette (5.0%) - added during boil, boiled 10 min
2 oz Cascade (6%) - added during boil, boiled 5 min
1 oz Simcoe (11.9%) - added dry to secondary fermenter
1 oz Amarillo (8.5%) - added dry to secondary fermenter
2 L Rogue Pacman Culture
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft
00:03:00 Mash In - Liquor: 3.98 gal; Strike: 165.7 °F; Target: 153 °F
00:04:00 Infusion - Water: 0.69 gal; Temperature: 168.4 °F; Target: 155 °F
01:04:00 Saccharification Rest - Rest: 60 min; Final: 155.0 °F
01:49:00 Sparge - Sparge: 5.96 gal sparge @ 175 °F, 3.22 gal collected, 45 min; Sparge #2: 1.99 gal sparge @ 168.0 °F, 3.3 gal collected, 0.0 min; Total Runoff: 6.68 gal
Questions for you AG guys, does this mash schedule look good? Would it be worth doing a protein rest to boost efficiency in a beer this big? And how will I know how much to batch-sparge with? I can't figure that part of beertools pro out.
Any problems I might run into? This is my third AG batch.
Malts look good? Anything else you'd dry-hop, or mash with?
Cheers for your help.
[size=+2]Hop Salad[/size]
[size=+1]14-C Imperial IPA[/size]
Size: 5.06 gal
Efficiency: 65%
Attenuation: 79.7%
Calories: 275.34 per 12.0 fl oz
Original Gravity: 1.083 (1.075 - 1.090)
|================#===============|
Terminal Gravity: 1.017 (1.012 - 1.020)
|=================#==============|
Color: 10.6 (8.0 - 15.0)
|==============#=================|
Alcohol: 8.71% (7.5% - 10.0%)
|===============#================|
Bitterness: 136.99 (60.0 - 100.0)
|================================|
[size=+1]Ingredients:[/size]
10.75 lbs 2-Row Brewers Malt
1.00 lbs 2-Row Carapils® Malt
1.00 lbs Caramel Malt 20L
3 lbs Dry Extra Light
1 oz Summit (18.1%) - added during boil, boiled 60 min
.5 oz Nugget (13.6%) - added during boil, boiled 45 min
1.5 oz Cascade (6%) - added during boil, boiled 30 min
1.5 oz Cascade (6%) - added during boil, boiled 15 min
1 oz Willamette (5.0%) - added during boil, boiled 10 min
2 oz Cascade (6%) - added during boil, boiled 5 min
1 oz Simcoe (11.9%) - added dry to secondary fermenter
1 oz Amarillo (8.5%) - added dry to secondary fermenter
2 L Rogue Pacman Culture
[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 4300 ft
00:03:00 Mash In - Liquor: 3.98 gal; Strike: 165.7 °F; Target: 153 °F
00:04:00 Infusion - Water: 0.69 gal; Temperature: 168.4 °F; Target: 155 °F
01:04:00 Saccharification Rest - Rest: 60 min; Final: 155.0 °F
01:49:00 Sparge - Sparge: 5.96 gal sparge @ 175 °F, 3.22 gal collected, 45 min; Sparge #2: 1.99 gal sparge @ 168.0 °F, 3.3 gal collected, 0.0 min; Total Runoff: 6.68 gal
Questions for you AG guys, does this mash schedule look good? Would it be worth doing a protein rest to boost efficiency in a beer this big? And how will I know how much to batch-sparge with? I can't figure that part of beertools pro out.
Any problems I might run into? This is my third AG batch.
Malts look good? Anything else you'd dry-hop, or mash with?
Cheers for your help.